A classic for a reason, this almost completely storecupboard pasta will see you through many weeknight situations. The sauce makes a great base for cooking fish fillets too, if you fancy a change.
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Ingredients
1 tbsp olive oil
2 red onions, thinly sliced
4 clove/s cloves garlic, crushed
2 x 400g cans Essential Chopped Tomatoes
2 tbsp tomato purée
50g can anchovies in oil
70g packet Crespo Pitted Green Olives With Chilli Peppers, roughly chopped
350g Essential Spaghetti
25g basil
Parmigiano Reggiano, grated, to serve (optional)
Method
Heat the oil in a saucepan and gently fry the
onions for 5 minutes until lightly browned,
adding the garlic for the last couple of minutes.
Stir in the tomatoes and tomato purée and
heat until simmering.
Roughly chop the anchovies, reserving the oil,
and add both to the pan with the olives. Cook
gently for 20 minutes until the sauce is thick
and pulpy. Season.
Cook the pasta according to pack
instructions. Reserve a cup of cooking water,
then drain. Return the pasta to the pan and
add the puttanesca sauce with a splash of the
reserved water. Tear most of the basil into
the pan, then stir well. Divide between 4
shallow bowls and serve, scattered with the
remaining basil and some parmesan, if liked.
Cook’s tip
If you use plenty of anchovies in cooking, it’s more economical to buy a small jar instead. Use 30g of the fillets for this recipe and store the rest of the jar in the fridge.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,944kJ/ 461kcals
Fat
9.7g
Saturated Fat
1.5g
Carbohydrates
74g
Sugars
13g
Fibre
8.4g
Protein
16g
Salt
2.3g
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